Put tomatoes and garlic in a medium shallow roasting pan. Drizzle olive oil over tomatoes and toss to coat. Roast until tomatoes begin to brown, about 30 minutes.

Meanwhile, heat the grill to medium-high heat.

Pat steaks dry with paper towels and season with salt and pepper.

Grill steaks over hottest part of the grill until grill marks form, about 2 minutes. Give the steaks a 90° turn and continue to rill until you have a crosshatch pattern, about 2 more minutes.

Flip and repeat the process.

Move steaks to the coolest part of the grill and continue to cook, with the lid closed, until desired doneness. (Grill 10-11 minutes for medium rare, 13-14 minutes for medium).

Transfer steaks to a plate and let rest for at least 5 minutes.

Finish the sauce by removing garlic cloves from the skins and mash with the back of a fork to a paste. Toss the tomatoes, garlic paste, vinegar, basil leaves, and salt and pepper to taste together. Serve along side the steak.

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